Semolinapudding

Name: Semolinapudding
Yield: Servings8 servings
Cuisine: Pakistani
Ingredients: 2 cups granulated sugar 3 cups water; 2 drops orange food colour (optional); 1/2 cup ghee or butter (ghee is clarified butter); 4 pods green cardamom (crushed); 1 cup semolina (suji); 1/2 cup assorted dry fruit

Naheed Baig @cook_18590907

karachi

#winterTreat

This is a very, very easy semolina pudding recipe but there are a couple of tricks to make sure that it reaches the perfect consistency. Often with semolina pudding, what happens is that while it’s deliciously soft when it’s freshly made it becomes a bit stodgy as it comes to room temperature.
However this suji ka halwa recipe is different as it's consistency remains the same even as it cools down.

#winterTreat

Naheed Baig @cook_18590907

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Ingredients

Servings8 servings

FortheSugarSyrup
2 cupsgranulated sugar 3 cups water
2 dropsorange food colour (optional)
FortheSujipuddingBase
1/2 cupghee or butter (ghee is clarified butter)
4 podsgreen cardamom (crushed)
1 cupsemolina (suji)
1/2 cupassorted dry fruit

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Steps

1

FortheSugarSyrup In a medium sized pot add all ingredients and cook just until the sugar has completely dissolved
2

Take off from heat and set aside.
3

FortheSujiPuddingBase In a large heavy based pot, heat the ghee (or butter) and add the crushed cardamom pods.
4

Add the semolina (suji or rava) and cook for 2-3 minutes until it releases a nutty aroma
5

Pour in the sugar syrup and cook the suji pudding for 2-3 minutes.
6

The puffing will still be very liquidy and bubbly.
7

Do not cook any longer than 2-3 minutes and take off heat
8

Immediately. Cover with lid and let rest for 10 minutes.
9

After 10 minutes the semolina will have absorbed extra liquid and be in perfect consistency.
10

Top with nuts / dry fruit and serve on it's own or with poori
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